Bagel, Bread and Pizza Crust Alternatives

Enjoy this organic, flourless and complete protein bread toasted in place of my occasional Sunday am bagel. Love the chewy texture and all the sesame seeds. Each slice is only 80 calories with 4 grams of protein and 3 grams of fiber. It contains a variety of grains, lentils and soybeans. I also love the…

Tonight’s Dinner

Simply added zucchini to my fav tomato sauce, added an extra 2 cups of water and when it all came to a rolling boil, cooked a box of this delicious fiber and protein packed pasta made in Italy (provided for me to try out)👍 Details below:

Today’s Lunch

Just combined 1/2 mashed avocado, 2 tbsp lemon juice,1/4 cup nonfat Greek yogurt with 2.6 oz pouch of tuna (no can opener) as a topping on a rice cake (made with brown rice) for a quick high protein, gluten free no cook lunch. More details below:

Soursop Fruit for Bkfst😋

Have enjoyed Soursop ever since I tasted it in Jamaica! Decided this Soursop shake would be a good tasty and immunity building start to my day on a cold winter morning. Love the pungent flavor of it, different and refreshing! (Coconut water in recipe excluded from my shake this am.) More below: https://draxe.com/soursop/

Winter Storm Bkfst: Almond Flour Pancakes👌🍽

Using an immersion blender, combined 1.5 cups almond flour, 1/2 tsp cinnamon, 3 eggs and 1 cup unsweetened almond flour. Grilled these mini pancakes for moist, low carb, grain free pancakes this am!

Veg Soup is in Order!

Cooked 2 oz garlic parsley noodles in a rolling boil of 2 cups spinach, 1 whole sliced pitted lemon and 3 cups vegetable broth until noodles were al dente for a tasty, warming and hydrating vegetarian soup for a chilly night!

Simple Wintertime Meal

Added a few boneless pork ribs to my tomato sauce and simmered that with a few cubed zucchini for an hour. See below for great deal on organic crushed tomatoes from Italy that go for .77cents this week at Shoprite. Details below.

Today’s Bkfst

Scrambled a few eggs, poured the mixture in nonstick muffin pans, topped with a 1/4 oz cheddar and 1 tbsp chopped kale and baked them at 350 degrees for 20 minutes.